Yesterday I made strawberry pie. We’ve been getting strawberries from the CSA, and my desire for pie has been gradually building. So on Saturday I went to a farmers’ market and bought two quarts of berries at $6/quart. That is not too much to pay for nascent pie, in my opinion. I also spent $5 for some European Nightcrawler worms to add to the worm bin. I find it hard to resist a 7-year-old with a business plan and a passion for worm composting.
My dad has always been the strawberry pie maker in my family. For years after moving away from my parents I bemoaned the lack of strawberry pie in my life, and raspberry pie as well. We used to pick berries at Grandma and Grandpa’s house. My mom loves picking berries. I honestly can only stand to pick berries for a little while. Mom can pick whole jam batches at once and still have berries left over for freezing, pie, and breakfast the next morning!
Dad’s recipe is called Strawberry Triumph Pie, and it comes from The Good Housekeeping Cookbook of the 1960’s. My copy is copyright 1963, found in a used book store after much diligent searching. I had previously tried really hard to acquire mom’s copy, but she absolutely refused to part with it! Nowadays, this book can be found on eBay, but they didn’t have eBay back in 1990 when I was looking!
Following dad’s tradition, I doubled the quantity of berries for a 9″ pyrex pie plate. Here’s the recipe as written originally:
Strawberry Triumph Pie
Baked 9″ pie shell or crumb crust
1 qt. hulled strawberries
3 tbs cornstarch
1 cup granulated sugar
2 tbs lemon juice
1/2 cup heavy cream, whipped
With fork or pastry blender, crush half of strawberries; stir in cornstarch, sugar, lemon juice. Cook over medium heat, stirring, until clear and thickened; cool. Cut rest of berries in halves; fold into cooled mixture. Turn into crust. Refrigerate until well chilled. Serve, garnished with whipped cream.
As I mentioned, I doubled the strawberries. I should have also doubled the cornstarch…I used about 5 tablespoons and it wasn’t enough. I ate my pie this evening out of a bowl…with a spoon. I used a little more than 1.5 cups of sugar, I used 3 tbs lemon juice, and I omitted the whipped cream. The less said about my pie crust, the better. Next time I’ll do a crumb crust. The same recipe with slightly less cornstarch would make a great waffle topping or ice cream sundae topping. In that case, omit the crust! Anyway, here’s the pie:
In other news, I am in the exciting position of having no papers to grade tonight. I’ll have a few to do tomorrow, and a few to do the next day, but with 4 days to go it is finally feeling like the end of the school year. I am down to a “brain age” of 31 on the Brain Age 2 game that came with my DS (and I think it would be lower if I tested myself in the morning instead of the evening). Tomorrow I am getting a haircut and a hand paraffin dip with the gift certificate I won at the raffle on Teacher Appreciation Day.
Finally, I got the sad news today that not enough kids signed up for AP physics at my school for next year, so they will have to come up with some other class for me to teach. While originally nine kids signed up, things happened and kids had to make choices, and the class size dwindled to five. The assistant superintendent decided that 5 kids are not worth 8 periods a week of teacher time. Oh well. I had a great time with my kids last year, and I’m looking forward to being able to show you the Rube Goldberg machine they made when they finally get the video put together! I amazed some friends at dinner Saturday night by reciting the entire sequence of energy transfers the class put together.